Main Course Recipes : Hoisin Barbequed Pork Loin and Rice Pilaf

Barbequed Pork Loin

Ingredients :

1 cup hickory wood chips
1 8-oz. jar hoisin sauce
One quarter cup bourbon
One quarter cup rice vinegar
2 Tbsp. maple syrup
Juice of 1 lime
2 garlic cloves, minced
2 tsp. grated fresh ginger or 1 tsp. ground
1 2-pound pork loin
Salt and pepper

Soak hickory chips in water for about 30 minutes. Combine hoisin sauce, bourbon, rice vinegar, maple syrup, lime juice, garlic and ginger and mix well. Butterfly pork loin by making lengthwise cuts along loin without cutting all the way through and sprinkle with salt and pepper. Start grill and allow to reach desired temperature. Add hickory chips and place pork on grill. Baste with sauce as you are cooking, being sure to cook thoroughly about 5 - 10 minutes per side depending on thickness. You can also marinate the pork in the sauce for an hour or so before cooking for extra flavor.

Tips : Trim any excess fat from the loin before cooking.

Rice Pilaf

Ingredients :

2 Tbsp. olive oil
2 cloves garlic, minced
1 cup Basmati rice
2 cups chicken broth
One half tsp. dried thyme

Heat olive oil in large skillet and brown garlic. Add rice and saute for a couple of minutes. Add chicken broth and bring to a boil. Reduce heat and cover. Cook for about 20 minutes or until all liquid is absorbed. Stir in thyme and serve.

Tips : Use fat free chicken broth.